This Crockpot Mac and Cheese recipe is the epitome of comfort food. With tender elbow macaroni noodles cooked in a creamy, cheesy sauce, it’s sure to become a family favorite. Perfect for busy days, holidays, or Sunday suppers, this dish requires minimal prep and yields maximum flavor.
Ingredients:
- 6 ounces uncooked elbow macaroni
- 3 cups cheddar cheese, shredded
- 8 ounces block cream cheese
- 2½ cups whole milk
- 12 ounces evaporated milk
Instructions:
- Combine Ingredients:
- In the slow cooker, add the uncooked elbow macaroni, shredded cheddar cheese, block of cream cheese (cut into cubes for easier melting), whole milk, and evaporated milk.
- Cooking Process:
- Set the slow cooker to low and cook for approximately 2½ hours. After 2 hours, check the mac and cheese for doneness. Stir to ensure even cooking and to check the consistency of the sauce.
- Adjusting Consistency:
- If the sauce is too thick or the macaroni is not fully cooked, you can add more cooked macaroni and a bit of milk to achieve the desired consistency. Stir well to incorporate the additional ingredients.
- Keep Warm:
- Once the mac and cheese is cooked to perfection, set the slow cooker to “Keep Warm” until ready to serve. This will keep the dish warm and creamy until it’s time to enjoy.
Tips:
- To add extra flavor to your mac and cheese, consider incorporating mustard and garlic according to your taste preferences. These ingredients can enhance the overall taste of the dish.
- For the best texture and flavor, it’s recommended to shred your own cheese instead of using pre-shredded cheese. Pre-shredded cheese often contains anti-caking agents that may affect the texture of the sauce.
- Keep in mind that slow cookers can vary in cooking times, so it’s essential to check the mac and cheese periodically to ensure it doesn’t overcook. If your slow cooker tends to cook faster, you may need to adjust the cooking time accordingly and switch to the “Keep Warm” setting to prevent the dish from drying out.
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